Optimization of the formulation for preparing Lactobacillus casei loaded whey protein-Ca-alginate microparticles using full-factorial design

Journal of Microencapsulation

Volumn 31, Issue 2, 2014, Pages 166-175

  Smilkov, Katarina ^a   Petreska Ivanovska, Tanja ^b   Petrushevska Tozi, Lidija ^b   Petkovska, Rumenka ^b   Hadjieva, Jasmina ^b   Popovski, Emil ^c   Stafilov, Trajce ^c   Grozdanov, Anita ^c   Mladenovska, Kristina ^b  

^a Faculty of Medical Sciences   (Macedonia)

^b SS Cyril and Methodius University Faculty of Pharmacy   (Macedonia)

^c SS CYRIL AND METHODIUS UNIVERSITY   (Macedonia)

Author keywords

Experimental design; Microencapsulation; Probiotic; Viability; Whey protein.

Indexed keywords

ALGINATES; CALCIUM CHLORIDE; CELLS, IMMOBILIZED; EMULSIONS; GLUCURONIC ACID; HEXURONIC ACIDS; LACTOBACILLUS CASEI; MILK PROTEINS; PROBIOTICS;

EID: 84894208140     PISSN: 02652048     EISSN: 14645246     Source Type: Journal    
DOI: 10.3109/02652048.2013.824511     Document Type: Article

References (39)

1. Anal AK, Singh H. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery. Trends Food Sci Tech, 2007;18:240-51.
2. Aryana KJ, McGrew P. Quality attributes of yogurt with Lactobacillus casei and various prebiotics. LWT, 2007;40:1808-14.
3. Burgain J, Gaiani C, Linder M, Scher J. Encapsulation of probiotic living cells: From laboratory scale to industrial applications. J Food Eng, 2011;104:467-83.
4. Champagne CP, Fustier P. Microencapsulation for the improved delivery of bioactive compounds into foods. Curr Opin Biotech, 2007;18:184-90.
5. Chen MJ, Chen KN. 2007. Encapsulation and controlled release technologies in food systems. Hoboken, NJ: Wiley-Blackwell.
6. Choo-Smith LP, Maquelin K, Vreeswijk TV, Bruining HA, Puppels GJ, Ngo TNA, Krischner C, Naumann D, Ami D, Villa AM, et al. Investigating microbial (micro) colony heterogeneity by vibrational spectroscopy. Appl and Env Microbiol, 2001;67:1461-9.
7. De Vos P, Faas MM, Spasojevic M, Sikkema J. Encapsulation forpreservation of functionality and targeted delivery of bioactive food components. Int Dairy J, 2010;20:292-302.
8. Deepika G, Green RJ, Frazier RA, Charalampopulos D. Effect of growth time on the surface and adhesion properties of Lactobacillus rhamnosus GG. J Appl Microbiol, 2009;107:1230-40.
9. Doherty SB, Gee VL, Ross RP, Stanton C, Fitzgerald GF, Brodkorb A. Efficacy of whey protein gel networks as potential viability-enhancing scaffolds for cell immobilization of Lactobacillus rhamnosus GG. J Microbiol Methods, 2010;80:231-41.
10. El-Gibaly I. Development and in vitro evaluation of novel floating chitosan microcapsules for oral use: Comparison with non-floating chitosan microspheres. Int J Pharm, 2002;249:7-21.
11. FAO/WHO. 2002. Guidelines for the evaluation of probiotics in food. Food and Agriculture Organization and World Health Organization Working Group Report, London.
12. Filip Z, Hermann S. An attempt to differentiate Pseudomonas sp. and other soil bacteria by FT-IR spectroscopy. Eur J Soil Biol, 2001;37:137-43.
13. Fooks LJ, Fuller R, Gibson GR. Prebiotics, probiotics and human gut microbiology. Int Dairy J, 1999;9:53-61.
14. Fuller R. 1992. Probiotics, the scientific basis. London, UK: Chapman & Hall.
15. Gbassi GK, Vandamme T, Ennahar S, Marchioni E. Microencapsulation of Lactobacillus plantarum spp. in an alginate matrix coated with whey proteins. Int J Food Microbiol, 2009;129:103-5.
16. Gerez CL, Font De Valdez G, Gigante ML, Grosso CRF. Whey protein coating bead improves the survival of the probiotic Lactobacillus rhamnosus CRL 1505 to low pH. Lett Appl Microbiol, 2012;54:552-6.
17. Guérin D, Vuillemard JC, Subirade M. Protection of bifidobacteria encapsulated in polysaccharide-protein gel beads against gastric juice and bile. J Food Protect, 2003;66:2076-84.
18. Hébrard G, Blanquet S, Beyssac E, Remondetto G, Subirade M, Alric M. Use of whey protein beads as a new carrier system for recombinant yeasts in human digestive tract. J Biotechnol, 2006;127:151-60.
19. Kaliasapathy K. Microencapsulation of probiotic bacteria: Technology and potential applications. Curr Issues Intest Microbiol, 2002;3:39-48.
20. Kamau SM, Rong-Rong L, Chen W, Xiao-Ming L, Tian FW, Shen Y, Gao T. Functional significance of bioactive peptides derived from milk proteins. Food Rev Int, 2010;26:386-401.
21. Kansiz M, Heraud P, Wood B, Burden F, Beardall J, McNoughton D. Fourier transform infrared microspectroscopy and chemometrics as a tool for thediscrimination of cyanobacterial strains. Phytochemistry, 1999;52:407-17.
22. Kos B, Šušković J, Goreta J, Matošić S. Effect of protectors on the viability of Lactobacillus acidophilus M92 in simulated gastrointestinal conditions. Food Technol Biotechnol, 2000;38:121-7.
23. Krasaekoopt W, Bhandari B, Deeth H. Evaluation of encapsulation techniques of probiotics for yoghurt. Int Dairy J, 2003;13:3-13.
24. Lamprecht A, Schafer U, Lehr CM. Size-dependent bioadhesion of microand nanoparticulate carriers to the inflamed colonic mucosa. Pharm Res, 2001;18:788-93.
25. Lankaputhra WEV, Shah NP. Survival of Lactobacillusacidophilus and Bifidobacterium spp. in the presence of acid and bilesalts. Cult Dairy Prod J, 1995;30:2-7.
26. Mandal S, Puniya AK, Singh K. Effect of alginate concentration on survival of microencapsulated Lactobacillus casei NCDC-298. Int Dairy J, 2006;16:1190-5.
27. Mladenovska K, Raicki RS, Janevik EI, Ristoski T, Pavlova MJ, Kavrakovski Z, Dodov MG, Goracinova K. Colon-specific delivery of 5-aminosalicylic acid from chitosan-Ca-alginate microparticles. Int J Pharm, 2007;342:124-36.
28. Perez AA, Carrara CR, Sánchez CC, Patino JMR, Santiago LG. Interactions between milk whey protein and polysaccharide in solution. Food Chem, 2009;116:104-13.
29. Petrović T, Nedović V, Dimitrijević-Branković S, Bugarski B, Lacroix C. Protection of probiotic microorganisms by microencapsulation. Chem Ind Chem Eng Quart, 2007;13:169-74.
30. Picot A, Lacroix C. Encapsulation of bifidobacteria in whey proteinbased microcapsules and survival in simulated gastrointestinal conditions and in yoghurt. Int Dairy J, 2004;14:505-15.
31. Pimentel-Gonzalez DJ, Campos-Montiel RG, Lobato-Callers C, Pedroza-Islas R, Vernon-Carter EJ. Encapsulation of Lactobacillus rhamnosus in double emulsions formulated with sweet whey as emulsifier and survival in simulated gastrointestinal conditions. Food Res Int, 2009;42:292-7.
32. Rokka S, Rantamäki P. Protecting probiotic bacteria by microencapsulation: challenges for industrial applications. Eur Food Res Technol, 2010;231:1-12.
33. Roy D, Goulet J, Le Duy A. Continuous production of lactic acid from whey permeate by free and calcium-alginate entrapped Lactobacillus helveticus. J Dairy Sci, 1987;70:506-13.
34. Schar-Zammaretti P, Dillmann ML, D'Amico N, Affolter M, Ubbink J. Influence of fermentation medium composition on physicochemical surface properties of Lactobacillus acidophilus. Appl Environ Microbiol, 2005;71:8165-73.
35. Shah NP. Probiotic bacteria: Selective enumeration and survivalin dairy foods. J Dairy Sci, 2000;83:894-907.
36. Shima M, Matsuo T, Yamashita M, Adachi S. Protection of Lactobacillus acidophilus from bile salts in a model intestinal juice by incorporation into the inner-water phase of a W/O/W emulsion. Food Hydrocoll, 2009;23:281-5.
37. Subirade M, Remondetto G, Beaulieu L. Whey protein-derived biomaterials and their use as bioencapsulation and delivery systems. Chem Ind, 2003;57:617-21.
38. Sultana K, Godward G, Reynolds N, Arumugaswamy R, Peiris P, Kailasapathy K. Encapsulation of probiotic bacteria with alginatestarch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt. Int J Food Microbiol, 2000;62:47-55.
39. Vodnar DC, Paucean A, Dulf FV, Socaciu C. HPLC characterisation of lactic acid formation and FTIR fingerprint of probiotic bacteria during fermentation processes. Not Bot Hort Agrobot Cluj, 2010;38:109-13.